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Round Up Of 1st "Cooking The Cookbooks"

Now that we have come to the end of my first Cooking The Cookbooks, I just want to put down some thoughts on this mini project.

What??!! It's been a month? Yeah, time passes quickly when you are having fun.

Choice Of Book

If I am evaluating this book solely on by merits on the quality of the recipes, this book is definitely chock full of delicious and workable recipes. Except for that clam chowder.

But if I evaluate the suitability of this book for my family taste buds, I can't say that it fare that well. Since our little princess had voiced out that she would very much want her regular rice for dinner henceforth. Sigh ... But at least I got her to eat the beef stew.

So now I am pondering on the selection criteria for my next book to cook. Japanese?

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

These are the first batch of blueberry scones from our new oven.I found some leftover buttermilk from previous pancake making session and also a bit of plain yogurt sitting around in the fridge.As I have said umpteen times here that I am the least creative person in the world, I just stuck to making what I know. And what I know is that scones and muffins can be made from any sort of dairy products. So I mixed the yogurt into the buttermilk and add the mixture into the dry ingredients.Voila!Airy, crumbly and tangy scones.Arghhh … this photo doesn’t do justice to the scones. I have, erm …. somehow, misplaced my big girl camera during the move. I am quite sure it is sitting somewhere around. (I hope!)Enjoying these for breakfasts and/or tea breaks is one of the best things I like during hectic days. Especially when it is toasty and with a big cup of tea.